Low Sodium Keto Nut and Seed Clusters
Satisfy your snack cravings with these irresistible Low Sodium Keto Nut and Seed Clusters—a crunchy, wholesome treat that's as nutritious as it is delicious! Packed with heart-healthy raw almonds, pecans, walnuts, chia seeds, and flaxseeds, these clusters are low in sodium, sugar-free, and keto-friendly, making them perfect for clean eating and low-carb lifestyles. The blend of pumpkin seeds, unsweetened shredded coconut, and a hint of cinnamon adds layers of flavor and texture, while melted coconut oil and erythritol provide just the right amount of sweetness without compromising your dietary goals. Quick and easy to prepare, these clusters are baked until golden and ideal for snacking on the go, as a topping for your favorite yogurt, or as a guilt-free midday pick-me-up. Whether you’re meal-prepping or indulging in a healthy treat, this recipe is a must-try for any keto enthusiast!
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Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 1 cup Pumpkin seeds (pepitas)
- 1 cup Unsweetened shredded coconut
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 3 tablespoons Erythritol sweetener
Directions
Step 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the raw almonds, raw pecans, and raw walnuts. Roughly chop them into smaller pieces, ensuring they are mixed evenly.
Step 3
Add the chia seeds, flaxseeds, pumpkin seeds, and unsweetened shredded coconut to the bowl and stir until well distributed.
Step 4
In a small saucepan over low heat, melt the coconut oil. Once melted, stir in the vanilla extract, ground cinnamon, and erythritol sweetener until fully combined and the sweetener is dissolved.
Step 5
Pour the coconut oil mixture over the nut and seed mixture, stirring to coat everything evenly.
Step 6
Spread the mixture evenly across the prepared baking sheet, pressing down gently to form a consistent layer.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the mixture is lightly golden. Check at the 10-minute mark to prevent burning.
Step 8
Remove from the oven and allow to cool on the baking sheet for at least 20 minutes, so the clusters can harden.
Step 9
Once cooled, break into bite-sized clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
| Serving size | (712.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4287.2 |
| Total Fat 408.0g | 0% |
| Saturated Fat 125.6g | 0% |
| Polyunsaturated Fat 23.1g | |
| Cholesterol 0mg | 0% |
| Sodium 71.8mg | 0% |
| Total Carbohydrate 159.6g | 0% |
| Dietary Fiber 70.2g | 0% |
| Total Sugars 20.9g | |
| Protein 100.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 869.9mg | 0% |
| Iron 26.8mg | 0% |
| Potassium 3694.1mg | 0% |
Source of Calories